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–+ servings
chocolate coated gingerbread truffles
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5 from 1 vote

Gingerbread Truffles

Prep Time20 minutes
Cook Time3 minutes
Chill30 minutes
Course: Afternoon Tea, Christmas, Dessert
Servings: 36

Ingredients

  • 300 g Gingerbread
  • 150 g Dark chocolate best quality (buttons or chopped)
  • 100 g Unsalted butter cubed
  • ⅓ cup Cream
  • 1 tbsp Creme de Cacao optional, but really good!
  • 300 g Milk chocolate

Instructions

  • Place pieces of gingerbread into a food processor and pulse until fine. Reserve a couple of tablespoonfuls of crumbs for decorating.
  • Place the dark chocolate, butter and cream in a microwave safe bowl and heat on high for 1 minute. Give the mixture a good stir until smooth (you may need to microwave it for another 10 seconds).
  • Once smooth, add the gingerbread crumbs (reserving a little for decoration), then stir through the Creme de Cacao. Chill mixture for 15 minutes to make it thick enough to roll into balls.
  • Once chilled, roll a small tablespoon of mixture into a ball ( I use a small sized ice cream scoop) and place onto a lined tray. Continue with the rest of the mixture, then chill again for 15 minutes.
  • In a small microwave bowl (not glass) heat around 270g of the milk chocolate in the microwave for 1 minute. Stir well, then microwave for another 10-20 seconds. Give the chocolate a good stir. If it has all melted, add the rest of the chocolate and stir vigorously, to temper.
  • Remove the balls from the fridge and dip in the melted chocolate. Lift out with a fork and tap to remove excess. Place on another lined tray, then sprinkle with reserved gingerbread crumbs.
  • Stored in the fridge, the truffles should last a couple of weeks.

Notes

  • Lotus biscuits or Speculoos can be used if you don't have gingerbread.
  • It's ok to use iced gingerbread, but scrape off excess icing or lollies before processing.
  • Don't microwave chocolate in a glass bowl, as glass retains heat and the chocolate will get too hot.  If not tempered, the chocolate won't form a crisp shell.
  • I take half of my rolled mixture out at a time, so they're nice and cold when I dip them.
  • If chocolate starts to thicken, pop it back into the microwave again for 10 seconds and give it a good stir.
  • If your fork starts to get messy with chocolate, wipe it clean, or grab another fork.
  • Leftover chocolate can be spread onto a sheet of baking paper and used for decorations (or snacking!)